Crispy Cheesy Potato Hash Browns
Crispy cheesy potato hash browns with a golden crust and soft, flavorful center, served with a creamy dipping sauce.
Categories: SNACKS
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Ingredients
- 8 medium potatoes, peeled
- 1 cup shredded cheddar cheese
- 2 tablespoons cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Salt, to taste
- Vegetable oil, for frying
Cooking Instructions
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01
Place the 8 peeled potatoes in salted hot water and partially boil until slightly tender but still firm enough to grate.
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02
Let the potatoes cool, then grate them using the large holes of a box grater. Gently squeeze out the excess moisture.
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03
Transfer the grated potatoes to a bowl and add the shredded cheddar cheese, cornstarch, garlic powder, black pepper, and salt.
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04
Fold everything together until evenly combined while keeping the shredded potato texture visible.
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05
Divide the mixture into 9 equal portions and press each portion into a thick oval patty with slightly rough edges.
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06
Heat about 1 inch of vegetable oil in a frying pan and fry the patties in batches until deep golden brown and crispy.
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07
Remove the hash browns with tongs and allow the excess oil to drain.
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08
Serve immediately with the creamy dipping sauce while the hash browns are crispy outside and soft and cheesy inside.
Chef notes
- Let the partially boiled potatoes cool completely before grating so they stay firm and easy to handle. - Gently squeeze the grated potatoes to remove excess moisture for crispier hash browns. - Avoid overmixing; keep the shredded potato texture visible. - Shape the patties into equal thick ovals so they cook evenly. - Make sure the oil is properly heated before frying to prevent greasy hash browns. - Fry in small batches and avoid overcrowding the pan. - Drain the cooked hash browns briefly before serving to remove excess oil. - Serve them immediately while hot and crispy with the creamy dipping sauce.
